JPH02255071A - Production of natural sparkling liquor - Google Patents

Abstract

PURPOSE:To produce the subject highly sparkling liquor having excellent taste and flavor and preservable over a long period by adding a yeast to a complete MOROMI (unrefined liquor), aging the MOROMI, pressing oxygen into the obtained medium clear liquor, fermenting under pressure, quenching and finally bottling the product. CONSTITUTION:An additional yeast is added to a completely aged MOROMI in the process for the preparation of refined SAKE (Japanese rice wine). The MOROMI is aged and filtered to obtain a medium clear liquor. The liquor under settling is transferred to a closed vessel, oxygen is introduced into the vessel to raise the pressure in the vessel to 1.1-1.5atm and the content is fermented at 20-25 deg.C for 3-4 days, quenched to -1--15 deg.C when the pressure in the vessel reaches about 2atm, left standing at the temperature and bottled under the above pressure to obtain the objective liquor.

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing naturally low-malt beer, and more specifically, provides a method for easily producing naturally low-malt beer from the production process of ordinary ginjo sake and junmai sake. (Prior Art) Ordinary sake is treated with germs at a temperature of 60° C. or higher to kill sake yeast and germs in order to maintain quality for a long period of time. Conventionally, happoshu (low-malt beer) has been known to contain carbon dioxide gas, but since this type of happoshu is made from sake that has been sterilized by pasteurization, the sake yeast has been killed, and it is difficult to say that the taste is satisfactory. (Problems to be Solved by the Invention) This invention aims to efficiently produce naturally low-malt beer in a short time that is more foaming than the sake manufacturing process, can withstand long-term storage, and has a good flavor. (Means for Solving the Problems) This invention involves adding sake to the fully ripened mash in the sake manufacturing process to further mature the sake, and then transferring the dregs from the upper tank to a sealed container, and oxygenating it to promote re-fermentation. The pressure in the container was increased to 1.1 to 1.5 atm, and the mixture was fermented again for 3 to 4 days at a temperature of 20 to 25°C. When the pressure inside the container reached approximately 2 atm, -1 to 1.5 atm. The patented process for producing low-malt beer involves rapidly cooling it to -15°C, allowing it to stand at that temperature for 1 to 3 days, and then bottling it while maintaining that pressure. (Function) Normally, sake is steamed rice. , koji, yimaru made from water, steamed rice, koji,
After adding water to make mash and fermenting and maturing for about 3 weeks, the sake lees are separated in an upper tank, left to stand for about 15 days to draw out the dregs, and then pasteurized and sterilized to make the product.
When adding water, it is done sequentially at regular intervals to ensure that fermentation is gradually completed.
Normally, the moromi is made in three stages: tsukushikomi, middle shikomi, and tome shikomi (three-step shikomi). In this invention, the mash is prepared and fermented in three stages, and in the fourth stage, millet is added to the fermented mash, resulting in four stages of fermentation).
Ferment and mature for ~4 days. By adding fully ripened moromi, yeast is increased and fermentation is further promoted. Next, the upper tank is used to separate the sake lees and drain the lees. The slag will be lowered for about 5 days. The middle temperature of the dregs is gradually separated into a supernatant and a lower shaking temperature, and the supernatant is further divided into an upper clear sake portion and a middle clear sake portion. In this invention, middle clear sake is used because it contains more yeast than the upper layer of clear sake. Store the medium sake in a pressurizable container, pressurize oxygen to increase the internal pressure to 1.1 to 1.5 atm, and store at 20 to 25 degrees Celsius for 3 to 4 days.
Fermentation is carried out at a temperature of The container is equipped with an oxygen pressure inlet pipe and a sake removal pipe via a cock. In Nakasumi Sake, which is good for supplying a large amount of oxygen in the container, the yeast actively ferments and generates carbon dioxide gas. A portion of the generated carbon dioxide gas dissolves into the sake and fills the upper space of the container, causing the pressure inside the container to gradually rise. When the pressure inside the container reaches approximately 2 atmospheres, the container is
It is rapidly cooled to a temperature of ~15°C to stop fermentation, and then left to stand at that temperature to remove the lees. Since slag removal progresses rapidly, 1~
3 days is enough. Cooling is conveniently carried out in a freezer at -1 to -15°C. Next, the sake in the container is bottled from the sake removal pipe using the natural pressure inside the container. During the bottling operation, the pressure inside the container gradually decreases, so oxygen is injected from the oxygen injection tube to add back pressure and maintain the pressure at approximately 2 atmospheres. Immediately seal the bottle after filling. The bottles used should be pressure-resistant. The stopper is also a regular cork, with a closure rather than a crown. The pressure inside the bottle after filling the bottle is 1.5 to 1.8 atm, but since fermentation continues even after that, the pressure reaches 2 atm after one month. When the naturally fermented liquor obtained by this invention is opened and poured into a glass or other glass, it produces a lot of fine bubbles, has a champagne-like appearance, has a good texture, and is rich in luxury, making it suitable as a cold drink. (Example) An example of the present invention will be described with reference to the drawings. white rice 4
Steamed rice was made using 70 kg, and first, it was put into a preparation tank (
In 1), add koji, steamed rice, and water to 801 in 3 stages (3 steps): tsunaka-jikomi and tase-jikomi, and make 12001 moromi (2).
Build. This was aged for 20 days to obtain a fully ripened moromi (3). Add to this □□□fc made from 40 kg of white rice, (4>801
was added to obtain moromi of 1280+. Further fermentation and aging are carried out, and after 3 days, the sake lees are separated using a presser (5) and the sake lees are separated.
1571 was obtained. This raw sake was allowed to stand for 5 days in a lees removal tank (6) to remove the lees, and the upper clarified sake portion 7001 was separated and taken out as clarified sake (7). Nakasumi sake portion 35 in the middle layer
01 can be separated and hermetically sealed with an internal volume of 201 (10)
181 people were accommodated. The lowest part of the slag lowering tank (6) is shaken (9) (1071), and the closed pressure can (10) is equipped with a cock (
The lower ends of the oxygen pressure inlet pipe (12) with a cock (11) and the liquor outlet pipe (13) with a cock (11) are located at 1 depth of the pressure can (10).
It is designed to be located at 15. Oxygen injection tube (
Connect the oxygen cylinder (14) through the cock (11) of 12), open the cock 11), pressurize oxygen, and reduce the internal pressure to 1.3
Let it be atmospheric pressure. Next, fermentation is performed again at 20°C for 2 days. During this time, carbon dioxide gas was generated due to fermentation, and the pressure inside the can gradually increased to 2 atmospheres. Next, the mixture was transferred to a freezer (16) set at -1θ°C to stop fermentation and allowed to stand for 2 days to drain the sludge. Next, after taking out the liquor from the freezer (16) and maintaining the pressure inside the can at 2 atmospheres, open the cock (11) of the liquor removal pipe (13) and fill the bottle (17). Bottle = 6 = Bottling is carried out at room temperature. To prevent the pressure inside the can from decreasing, an oxygen cylinder (14) is connected to the oxygen injection pipe (12), and oxygen is fed through the cock (11) to fill the bottle. Always maintain approximately 2 atmospheres of pressure during work. 15) is a pressure gauge. As for the bottle (17), use a pressure-resistant bottle and seal it immediately after filling. The resulting naturally low-malt beer had a value of 2801, and the remaining shaking temperature (18) was 701. The pressure inside the bottle immediately after filling the bottle is 1.6 atmospheres. Even after bottling, the contents continued to ferment due to the yeast in the sake, reaching 2 atmospheres after one month. In some cases, the pressure reached 3 atm after six months. (Effects of the Invention) According to the present invention, naturally sparkling wine with good flavor can be obtained efficiently in a short time from fully ripened moromi in the ginjo sake and junmai sake manufacturing process. Since the naturally low-malt beer obtained by this invention has live yeast in the sake, fermentation progresses even in the bottle and does not spoil even during long-term storage. When poured from a bottle into a container such as a cup, fine bubbles are generated, giving it a champagne-like appearance and a luxurious feel. In addition, when used for drinking, it has a good taste and is refreshing, making it suitable for cold use.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram showing the manufacturing process of this invention. 5... Slag lowering tank 6... Airtight container 7... Oxygen pressure inlet pipe 8... Cock 9... Shaking temperature 1o... Oxygen cylinder 12... Pressure gauge 13... Liquor removal pipe Patent Applicant Agent Patent Attorney Miyuki Fujiki Procedural Amendment May 1, 1989 Commissioner of the Japan Patent Office Yoshi 1) Tsuyoshi Moon 8. Contents of the amendment (1) 1. Document evidencing the power of representation As attached (2) , Full text of the amended specification, as attached 1. Indication of the case May 1989 ζ76561 No. 2. Name of the invention Method for producing naturally low-malt beer 3. Person making the amendment Relationship with the case Patent applicant Shinki Shuzo Co., Ltd. 4. Agent Address: 20-6-5 Toranomon-chome, Minato-ku, Tokyo 105 Date of amendment order Voluntary amendment 6. Number of inventions increased by amendment None 7. Subject of amendment Document proving power of representation and specification (full text) ) Full text amended specification 1, Title of the invention, Method for producing naturally low-malt beer 2, Claims In the sake manufacturing process, tit is further added to the fully ripened mash to ripen it, and then the raw sake, which is being drained from the dregs after the upper tank, is placed in an airtight container. Transfer and pressurize the container with oxygen to increase the pressure inside the container to 1.1 atm to 1.5 atm. After fermenting for 3 to 4 days at a temperature of 20 to 25°C, the pressure in the container becomes approximately 2 atm. -1 to -15°C when reached
Detailed Description of the Invention (Industrial Field of Application) Method 3 for producing naturally low-malt beer characterized by quenching the beer to a temperature of 50%, allowing it to stand still at that temperature, and then bottling it while maintaining that pressure. relates to a method for producing naturally low-malt beer, and more specifically, provides a method for easily producing naturally low-malt beer from a normal junmai sake production process. (Prior Art) Ordinary sake is sterilized at a temperature of 60° C. or higher to kill sake yeast and miscellaneous bacteria in order to maintain quality for a long period of time. Conventionally, happoshu (low-malt beer) has been known to contain carbon dioxide gas, but since this type of happoshu is made from sake that has been sterilized by pasteurization, the sake yeast has been killed, and it is difficult to say that the taste is satisfactory. (Problems to be Solved by the Invention) This invention aims to efficiently produce naturally low-malt beer in a short time that is more foaming than the sake manufacturing process, can withstand long-term storage, and has a good flavor. (Means for Solving the Problem) This invention further adds fermentation to the fully ripened mash in the sake manufacturing process to age it, and then transfers the raw sake being drained from the upper tank to an airtight container, and oxygenates it to promote re-fermentation. The pressure in the container was increased to 1.1 to 1.5 atm, and the mixture was fermented again for 3 to 4 days at a temperature of 20 to 25°C. When the pressure inside the container reached approximately 2 atm, A method for producing naturally low-malt beer, which is characterized by rapidly cooling the beer to 15°C, allowing it to stand at that temperature for 1 to 3 days, and then bottling it while maintaining that pressure. (Function) Sake is usually made from steamed rice, koji, and water.
After adding water to make mash and fermenting and maturing for about 3 weeks, the sake lees are separated in an upper tank, left to stand for about 15 days, sludged, and pasteurized to make a product.
When adding water, it is done sequentially at regular intervals in order to gradually complete the fermentation.
Normally, the moromi is made in three stages: tsukushikomi, middle shikomi, and tome shikomi (three-step shikomi). In this invention, the moromi is prepared and fermented in three stages, and in the fourth stage, the fermented moromi is further added to the matured moromi.
Ferment and mature for ~4 days. By adding ♂t, yeast is increased and fermentation is further promoted. Next, the upper tank is used to separate the sake lees and drain the lees. Leave the slag undisturbed for about 5 days. The lees are gradually separated into a supernatant and a lower lees, and the supernatant is further divided into an upper clear sake portion and a middle clear sake portion. In this invention, middle clear sake is used because it contains more yeast than the upper layer of clear sake. Store the medium sake in a pressurizable container, pressurize the internal pressure to 1.1 to 1.5 atm by injecting oxygen, and store at 20 to 25 degrees Celsius for 3 to 4 days.
Fermentation is carried out at a temperature of The container is equipped with an oxygen pressure inlet pipe and a sake removal pipe via a cock. In the container, yeast is actively fermented and carbon dioxide gas is generated in the sake by supplying a large amount of oxygen. The generated carbon dioxide gas partially dissolves in the sake and fills a portion of the space in the container, causing the pressure inside the container to gradually rise. When the pressure inside the container reaches approximately 2 atmospheres, the container is rapidly cooled to a temperature of -1 to -15°C to stop fermentation, and left to stand at that temperature to drain the slag. Slag removal progresses rapidly, so it only takes 1 to 3 days. Cooling is conveniently carried out in a freezer at -1 to -15°C. Next, the sake inside the container is bottled using the natural pressure inside the container through the sake removal pipe. During the bottling operation, the pressure inside the container gradually decreases, so oxygen is injected from the oxygen injection pipe to add back pressure and maintain the pressure at about 2 atmospheres. Immediately seal the bottle after filling. The bottles used should be pressure-resistant. The stopper is also a regular cork, with a closure rather than a crown. After filling the bottle, the pressure inside the bottle is 1.5 to 1.8 atmospheres, but fermentation continues and the pressure reaches 2 atmospheres after one month. When the naturally fermented liquor obtained by this invention is opened and poured into a glass or other glass, it produces a lot of fine bubbles, has a champagne-like appearance, has a good texture, and is rich in luxury, making it suitable as a cold drink. (Example) An example of the present invention will be described with reference to the drawings. white rice 4
Using 70 kg, make it, koji, and steamed rice. First, add koji, steamed rice, and water to the preparation tank (1) to make 801-7. 3 times (3
Prepare 12001 pieces of moromi (2). This is aged for 20 days to become fully ripened moromi (3). Add this to 4 servings of white rice
Added 801 of Mi L (4) made from 0 kg, 1280
I got + moromi. Further fermentation and aging are carried out, and after 38
In step 5), the sake lees were separated from the upper tank to obtain Nama Sake 11571. This raw sake is left undisturbed for 5 days in the lees tank (6) to lower the lees, and the upper clarified sake portion 7001 is separated and taken out.
). The medium sake portion 3501 of the middle layer was separated and stored in a sealable pressure-resistant can 10) with an internal volume of 201. The bottom layer of the slag lowering tank (6) is slag (9) (1071)
And so. The pressure canister (10) has an oxygen injection pipe (
12) and a sake removal pipe (13) with a cock (11), and the lower end of this sake removal pipe (13) is connected to a pressure can (10).
It is designed to be located at a depth of 115. The oxygen cylinder (
14) and open the cock (11) to inject oxygen and bring the internal pressure to Ij atm.Next, fermentation is carried out again at 20℃ for 2 days.During this time, carbon dioxide scum is generated due to fermentation, and the pressure inside the can increases. The temperature gradually increased and reached 2 atm.Next, it was placed in a freezer (16) set at -10°C to stop fermentation and left to stand for 2 days to drain the slag.Next, it was taken out from the freezer (16). After that, while maintaining the pressure inside the city at 2 atmospheres, open the cock (11) of the liquor removal pipe (13) and fill the bottle (17). Bottling is done at room temperature, and the pressure inside the can decreases. In order to prevent
) is connected to an oxygen cylinder (14) and oxygen is fed through the cock (11) to maintain approximately 2 atmospheres of pressure at all times during the bottling operation. (15) is a pressure gauge. As for the bottle (17), use a pressure-resistant bottle and seal it immediately after filling. The resulting naturally sparkling beer had a temperature of 2801, and the remaining shaking temperature was 701. The pressure inside the bottle immediately after filling the bottle is 1.6 atmospheres. Even after bottling, the contents continued to ferment due to the yeast in the sake, reaching 2 atmospheres after one month. In some cases, the pressure reached 3 atm after six months. (Effects of the Invention) According to the present invention, naturally sparkling wine with good flavor can be obtained efficiently in a short time from fully ripened mash in the pure rice sake manufacturing process. Since the naturally low-malt beer obtained by this invention has live yeast in the sake, fermentation progresses even in the bottle and does not spoil even during long-term storage. When poured from a bottle into a container such as a cup, fine bubbles are generated, giving it a champagne-like appearance and a luxurious feel. In addition, when used for drinking, it has a good taste and is refreshing, making it suitable for drinking.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram showing the manufacturing process of this invention. 6... Slag lowering tank 9... Shaking temperature 10. Closed container (pressure resistant tube) 11... Cock 1.2... Oxygen pressure injection pipe 1
3... Liquor removal pipe 14... To oxygen horn 15... Pressure gauge

Claims (1)

[Claims] In the sake manufacturing process, the fully ripened moromi is further added with (■) to mature it, and then, after the upper tank, the medium sake that is being drained is transferred to an airtight container, and oxygen is pressurized to bring the pressure inside the container to 1.1 atm to 1.5 atm. After pressurizing to atmospheric pressure and fermenting at a temperature of 20 to 25°C for 3 to 4 days, when the pressure inside the container reaches approximately 2 atm, rapidly cool it to -1 to -15°C and leave it at that temperature, A method for producing naturally low-malt beer, which is then bottled while maintaining the pressure.